EP3955740A1 - Dispositif de fabrication de corps moulés cuits - Google Patents

Dispositif de fabrication de corps moulés cuits

Info

Publication number
EP3955740A1
EP3955740A1 EP20716709.9A EP20716709A EP3955740A1 EP 3955740 A1 EP3955740 A1 EP 3955740A1 EP 20716709 A EP20716709 A EP 20716709A EP 3955740 A1 EP3955740 A1 EP 3955740A1
Authority
EP
European Patent Office
Prior art keywords
baking
dough
lower mold
mold
movement
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP20716709.9A
Other languages
German (de)
English (en)
Inventor
Wolfgang Linke
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maron Thiele Verwaltung & Verwertung Immaterieller Wirtschaftsrechte
Original Assignee
Maron Thiele Verwaltung & Verwertung Immaterieller Wirtschaftsrechte
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maron Thiele Verwaltung & Verwertung Immaterieller Wirtschaftsrechte filed Critical Maron Thiele Verwaltung & Verwertung Immaterieller Wirtschaftsrechte
Publication of EP3955740A1 publication Critical patent/EP3955740A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/44—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces rotating in a horizontal plane

Definitions

  • the invention relates to a device for the production of baked molded bodies, which has a plurality of baking press units, each having an upper and a lower mold, which are formed, heated and movably mounted relative to one another depending on a shape of the molded body to be produced.
  • the device has a movement device that moves the baking press units at least temporarily in one transport direction, a filling station at which a dough to be shaped is filled into the baking press units, and a control unit which at least temporarily generates a control signal and is sent to at least transfers an adjusting element so that the upper and lower molds of a baking press units are at least temporarily moved by the adjusting element in a straight direction of movement relative to each other and a dough, which is arranged in a baking gap formed between the upper and lower mold, through the upper and lower molds the lower mold is subjected to pressure.
  • a variety of baking machines or ovens are known from the prior art, with which pasta baked on an industrial scale can be produced NEN.
  • the known baking machines here regularly have a heated oven through which the pasta is conveyed continuously or cyclically and baked at the same time.
  • a waffle maker of the generic type is, for example, from
  • the oven described in this document ver has several plates assigned to one another in pairs, namely upper and lower Baking plates that are conveyed along an endless conveyor line through a heated oven.
  • Essential for the oven described are guide elements in the form of scenes that influence the movement of the plates, in particular the upper baking plates, in such a way that in the oven, both in the area in which the upper baking plates lie on the lower baking plates, and in an area in which the upper baking plates are lifted from the lower baking plates are provided.
  • the finished waffles are removed and on the other hand fresh dough is placed on the lower baking plate.
  • waffles in the form of waffle cones or waffle bowls have also been used as edible disposable dishes, especially in ice cream parlors.
  • waffles as disposable cups or bowls that are edible or at least compostable have become considerably more important in recent years, primarily for reasons of avoiding residual waste.
  • the problem with the use of waffles as disposable tableware is that they absorb liquid and soften comparatively quickly, mainly due to the structure of the finished wafers described above, so that the known waffles are liquid-tight only for a limited period of time.
  • the provision of dishes that are pasty or even liquid, such as soups or also dishes with sauces, is therefore usually not possible with the known waffles.
  • EP 1 082 904 B1 proposes a special method and a special compression mold for the production of baked moldings.
  • the moldings produced according to this method are characterized precisely by the fact that the finished baked dough is particularly dense, especially none Structure that is otherwise typical for waffles.
  • the method described is characterized in that the corresponding molded bodies, which can be designed as edible disposable dishes in the form of bowls, cups or plates, are produced in a three-stage process.
  • a tablet-shaped piece of dough is introduced into a baking gap arranged between a lower and an upper baking plate and the two baking plates are pressed together to form a dough blank.
  • the upper and lower baking plates are removed from one another and positioned at a distance from one another.
  • the shaped dough blank is prebaked, with at least a large part of the water contained in the dough being able to evaporate without any problems without the dough foaming.
  • a final press-baking phase following the pre-baking phase the upper and lower baking plates are pressed together with the formation of a comparatively high pressure in the baking gap, so that the final shape of the molded body to be produced is produced, in particular the desired wall thickness of the molded body. It is essential for the shaped body produced with the described method that it has a comparatively high level of impermeability, which was previously not achievable in wafers, so that liquids such as soups or sauces can also be made available for consumption using such a shaped body without any problems.
  • a major problem of the process known from EP 1 082 904 B1 for producing baked, particularly liquid-resistant molded bodies is, however, that a plurality of baking and shaping phases are required compared to the known wafer baking processes. For this reason, this process cannot currently be used with the known waffle ovens, but exclusively on individual baking stands in which the various baking and shaping phases begin with the introduction of the dough up to the removal of the finished baked moldings, which are each differentiated by different process steps and state parameters draw from, realize.
  • the complexity of the process which is caused by the combination of the different process steps, the production of larger quantities of such particularly liquid-resistant moldings with the known fully automatic baking machines, as they are currently mainly used in the waffle baking industry, is not possible.
  • the invention is based on the object of providing a device for the production of baked moldings which are characterized by increased liquid resistance due to a special structure and density of the finished baked dough, indicate with which a large number of such shaped bodies can be produced automatically on an industrial scale.
  • the molded bodies are produced in large quantities, in a comparatively short time and with little downtime, which may be due to necessary set-up and maintenance work, cleaning processes or incidents.
  • the technical solution to be specified should above all enable the integration of different process steps for the production of such shaped bodies in an automated baking machine in a comparatively simple manner. It is essential here that the baking machine to be specified should work fully automatically from the introduction of the dough to the removal of the finished baked moldings and that the individual process steps in the production of the baked moldings should be carried out at least partially in parallel. Furthermore, the technical solution to be specified should enable a correspondingly designed baking machine to be scalable in a simple manner with regard to the amount of molded bodies to be produced, in particular the number of molded bodies that can be produced per unit of time, i.e. to be adaptable to the respective needs.
  • the molded bodies to be produced are foodstuffs, it must also be ensured that the baking machine to be specified enables easy and safe cleaning, so that all requirements with regard to the necessary hygiene are met. With such a baking machine, it should be possible in particular to produce inexpensive and therefore economically feasible production of special, particularly liquid-resistant, baked molded bodies which can be used as edible disposable dishes.
  • the invention relates to a device for the production of baked moldings, which has a plurality of baking press units, each of which has an upper and a lower mold, which can also be referred to as upper and lower baking plates, which are formed as a function of a shape of the molded body to be produced, heated during the production process and mounted so as to be movable relative to one another.
  • the device also has a moving device, such as a driven endless chain that moves the baking press units at least temporarily in a transport direction, a filling station at which a dough to be shaped is filled into the baking press units, and a control unit which at least temporarily transmits a control signal to at least one adjusting element, so that the upper and / or lower mold are moved at least temporarily by the adjusting element in such a way that a relative movement, which runs along a straight direction of movement, is initiated between the upper and lower mold and a dough, which is arranged in a baking gap formed between the upper and the lower mold, through which the upper and lower molds are subjected to a pressure.
  • a moving device such as a driven endless chain that moves the baking press units at least temporarily in a transport direction, a filling station at which a dough to be shaped is filled into the baking press units, and a control unit which at least temporarily transmits a control signal to at least one adjusting element, so that the upper and / or lower mold are moved at least temporarily by
  • the device has been developed in such a way that the control unit is set up to generate the control signal in such a way that a distance covered by the actuating element, a period of time in which a force is transmitted from the actuating element to the upper and / or lower mold and / or a pressure force exerted by the adjusting element on the upper and / or lower mold and / or by the upper and lower mold on the dough arranged in the baking gap, can be adjusted in a targeted manner.
  • control unit and an adjusting element which effects a relative movement between the upper and lower molds of the baking molds, are provided, the control unit being designed in such a way that the movement of the adjusting elements is dependent on the respective baking phase and the current baking parameters, i.e. in particular the recipe of the dough, the baking temperature and the temperature in an environment, can be specifically adapted or changed.
  • the baking press units are moved on a conveyor device, which has an endless chain, for example, either continuously or cyclically in one transport direction.
  • the number of back press units provided can be adapted as required depending on the desired output of molded bodies. It is also conceivable to adapt the speed at which the baking press units are moved along the transport direction to the number of shaped bodies to be produced per unit of time and the duration of the different baking phases.
  • the adjusting element is connected to a back press unit or that it is only temporarily brought into contact with a back press unit, in particular with the upper and / or lower mold of the back press unit.
  • the baking molds execute appropriately controlled movements relative to one another during the baking and molding process. It is advantageous here if only one of the two baking molds is moved relative to the other baking mold, ie towards and away from it, while the baking press units are being moved in the transport direction along the conveying path. Preferably, while the back press units are being moved in the transport direction, only the upper mold is moved, in particular in at least an almost vertical direction.
  • the control unit is preferably set up to control the control element in a targeted manner in various successive baking and / or shaping phases, in which the dough arranged in the baking gap is exposed to different state parameters, so that the upper and / or lower mold depending on the state parameters specific to the respective baking and / or shaping phase are moved.
  • the control unit is set up to control the control element in such a way that the actuating element is in at least three different types of successive baking and / or Forming phases performs different movements.
  • control unit is set up to set the time period in which a force is transmitted from the actuating element to the upper and / or lower mold with an accuracy of +/- 0.1 s. If necessary, a control unit used for the invention is set up to measure the period in which a force is transmitted from the actuating element to the upper and / or lower mold with an accuracy of +/- 0.01 s or, most preferably, with an accuracy of +/- 0.001 s to be set. Depending on the individual baking and shaping phases, it is sometimes of considerable importance that, in particular the shaping, is carried out for a very specific period of time.
  • the time span used for this purpose which is preferably selected between 2.0 and 3.0 s, is set so precisely, especially when shaping the dough blank.
  • a sensor unit is provided which at least temporarily represents a value that represents a property and / or a state of the inner half of the lower mold, in the upper mold and / or of the dough arranged in the baking gap between the lower and upper mold detected and the detected value is transmitted to the control unit, in which this value is used as the basis for generating a control signal to control the actuator.
  • the sensor unit a temperature, a water content and / or a thickness of at least one piece of the dough that is located in the baking gap, and / or a degree of filling that depends on the volume of the baking gap of the dough is filled in, recorded.
  • at least one sensor unit can be provided with which environmental parameters in the immediate vicinity of the baking press units, in particular within a heated baking room, or in a more distant environment, for example in a hall in which the baking device according to the invention is set up, are recorded.
  • Preferably temperature and / or humidity values are recorded.
  • a closed control loop is thus created which makes it possible to carry out selected method steps, in particular the shaping of a piece of dough into a dough blank, depending on the state parameters prevailing in the baking gap and / or in the surrounding area.
  • Such a control loop in an automatic baking machine makes it possible in a particularly advantageous manner to produce molded articles that are baked in an automated manner, in particular those that are characterized by a particular resistance to liquids. It is of great importance here that molded bodies baked with a correspondingly automated baking device are produced not only with high accuracy and low production tolerances, but also with properties that are reproducible to a high degree.
  • the adjusting element is moved at least temporarily with the back press unit in the transport direction.
  • the actuating element which has a pneumatic or hydraulic cylinder, for example, is directly connected to the moving baking press unit and is supplied with the fluid required to initiate a movement of the actuating element via a suitable feed.
  • the supply line and the supply system can be designed to be stationary and have suitable adapter elements which ensure a fluid-tight feed of the fluid, preferably compressed air or hydraulic fluid, to the actuating element.
  • control unit which enables an actuating element to be controlled as required and thus the movement of the upper and lower molds in the baking press units, special baking processes, in particular combined baking and shaping processes, can be implemented automatically in a special way.
  • control unit controls the actuating element in a shaping phase in such a way that through the baking molds from a dough ball or tablet-like dough piece, first a dough blank with a preform that is at least slightly different from the shape of the dough finished baked molding deviates, is produced.
  • the upper and / or the lower mold are already heated during the process. It is particularly advantageous if the movement initiated by the adjusting element leads to a relative movement between the upper and lower mold so that a baking gap arranged between the upper and lower mold is completely filled with the dough to be baked.
  • the degree of filling that is to say the filling of the baking gap
  • the movement of the actuating element is preferably regulated as a function of the degree of filling, so that the movement of the actuating element and thus the upper and / or lower mold ends exactly at the moment when the baking gap is completely filled with dough. In this way, it is ensured that the baking gap is evenly filled with dough, in particular that the dough arranged within the baking gap has a uniform and / or the desired wall thickness and preferably even a constant density.
  • the actuating element is preferably activated by the control unit in such a way that a linear relative movement between the upper and lower mold is brought about to increase the distance between the upper and lower mold.
  • a distance is specifically set between the upper and lower mold, in particular to ensure during the pre-baking phase that water contained in the dough can evaporate and thus escape from the dough.
  • the control unit is set up in such a way that, depending on data or information stored in a database, for example specifically for the recipe of the dough arranged in the baking gap and / or the size and / or shape of the are to be produced molded body, the distance between the upper and de lower mold is set specifically by the adjusting element.
  • the enlarged distance between the upper and lower molds produced after the shaping phase is maintained for a period of a prebaking phase and, after the prebaking phase, the upper and lower molds in a press baking phase by the the control unit controlled adjusting element or another moving means in such a way in a straight direction of movement to pressurize the preform of the dough, so here the pre-baked dough blank, are moved relative to each other so that the dough has a wall thickness required for the molded body to be produced.
  • a press baking phase is realized in which the preformed and pre-baked dough blanks are brought into the shape of the molded body to be produced by means of a specifically controlled application of pressure.
  • the wall thickness is now reduced to the required final dimension and is designed in such a way that it assumes a constant or desired wall thickness almost over the entire surface of the molded body. It is expressly pointed out that the application of pressure in this press baking phase can either be initiated with the aid of the control element or by a separately provided movement means. It is also conceivable that the application of pressure is initiated by the adjusting element and the required application of pressure is then continued by a movement means.
  • a link element is provided as a moving means, by means of which the upper and lower molds, which move in the transport direction along the conveying path, are moved relative to one another in such a way that the pre-baked dough blank located in the baking gap opens the desired dimension is compressed.
  • At least one locking element is provided by means of which the upper and lower molds are locked or fixed in relation to one another in a fixed position during their forward movement.
  • a suitable closure which is formed from a stop and a suitable counterstop, is provided, which at least temporarily during the press-baking phase ensures that there is no unwanted movement, in particular a separation, of the two Baking mold parts or the baking press unit opens.
  • One component of the locking element is preferably located on the Backpressein units, in particular on one of the two baking molds moved along the transport direction, while the other component is arranged in the area of the transport path.
  • a fixation of the baking molds, preferably with a locking element, in This phase of the baking and shaping process is of great importance, as it is precisely during the press baking phase that a comparatively high pressure has to be exerted on the pre-baked dough blanks located in the baking gap in order to ensure the shape and quality required for the molded body to be produced.
  • the adjusting element has at least one piston or a piston rod that acts at least temporarily on the upper and / or lower mold. It is conceivable here that it is the piston or the piston rod of a hydraulic or pneumatic cylinder which, based on a control signal generated and transmitted by the control unit, is specifically supplied with a pressurized fluid, i.e. with compressed air or hydraulic fluid, and on the desired way is moved. As an alternative or in addition, it is conceivable that the actuating element interacts with at least one gear component, so that a force exerted on or by the actuating element is at least temporarily translated with the aid of the gear.
  • the actuating element has an electrically movable piston or piston rod or some other element that is designed to be movable and can move the upper and / or lower mold of the baking press unit as required on the basis of a control signal generated by the control unit.
  • the device according to the invention is advantageously designed in such a way that the back press units are moved by the movement device in a horizontal plane in the conveying direction along the conveying path. Since it is preferably an endless conveyor line, this means that deflection points are usually provided at two points on the conveyor line, at which the baking press units are optionally pushed from one section to the opposite section or in an at least partially circular arc to the opposite Circulate part of the route.
  • the direction of movement is designed such that the back press units are moved in a vertical plane in the conveying direction.
  • the movement device is designed in the form of an at least almost circular or oval, vertically erected carousel, and that the individual bench press molds rotate in a vertical plane.
  • the supply devices which are provided for the supply of operating materials, electrical energy, data or special fluids, are also preferred in a vertical plane which is arranged parallel to the plane in which the baking press units are moving.
  • a heated, preferably largely closed baking chamber is provided through which the baking press units are moved by means of the movement device.
  • Such a baking chamber which is also preferably at least partially surrounded by thermal insulation, is heated, for example, with the aid of gas burners, so that a hot air atmosphere with the required temperature and humidity is located inside the baking chamber.
  • the baking press units are preferably heated to a temperature of approximately 180.degree.
  • the baking press units are heated at least temporarily by means of a heat carrier fluid passed through the upper and / or lower mold, by induction and / or by thermal radiation. In all cases it is essential that the heating leads to an at least almost constant temperature control of the baking press units and that it can also be implemented in an economically sensible manner.
  • the back press units also called back shuttles
  • the back press units are designed to be compact and combine a plurality of required technical components in a comparatively small space.
  • a back press unit or back shuttle can have at least one Has guide element, through which the rectilinear Relativbewe movement between the upper and lower mold is ensured.
  • a corresponding guide element preferably has a guide rail, guide channel or a suitable link element that safely guides a moving element and thus ensures that the upper and / or lower mold is moved in the desired manner as soon as the actuating element exerts a force on at least one the baking mold parts.
  • the relative movement between the upper and lower mold is composed of different movement sections with different movement directions, although at least one movement section always provides a straight movement between the upper and lower mold.
  • Fig. 2 Representation of the movement sequence of the moved by an actuator
  • Fig. 9 Schematic representation of a device designed according to the invention Vorrich for the production of baked moldings with back press units ge according to the second variant.
  • Fig. 1 shows in a schematic representation a section of the basic structure of a device designed according to the invention for the production of baked moldings 6.
  • the moldings 6 produced with this device are characterized by a special liquid resistance, so that they can be used as edible disposable tableware, in particular in the form of plates, Bowls or mugs in which at least some of the liquid food is provided are suitable.
  • the device shown has a specially designed control unit 8 which controls a plurality of adjusting elements 4 in order to move the upper molds 2 of the baking press units 1 in a suitable manner relative to the lower molds 3 in different phases of a baking and shaping process.
  • the baking device shown in Fig. 1 has a plurality of Backpresseinhei th 1, also referred to as a back shuttle, which are moved in a transport direction indicated by the arrow along a conveyor line and which are essential components via an upper and a lower baking pan 2, 3 have.
  • the upper and lower baking forums 2, 3 are each connected to one another via tabs 14 forming a guide element 13, so that the upper baking mold 2 can be moved along a linear direction of movement relative to the stationary lower baking mold 3.
  • tabs 14 are arranged at the four corners of the back press unit and each have slots 15 in which on the upper Baking pan attached guide pins 16 are guided.
  • the lower baking mold 3 has suitable recesses 17, the size and shape of which is designed as a function of the molded body 6 to be produced. These recesses 17 take the dough required for the manufacture of a baked molded body 6 by means of a combined baking and Formge environment process.
  • the upper baking mold 2 has punches designed to complement the recesses 17 of the lower baking mold 3, which are inserted into the recesses 17 when the upper baking mold 2 is applied to the lower baking mold 3 such that a baking gap is formed between the upper and lower baking mold 2, 3 9 is formed.
  • the back press units 1 are moved in the transport direction with the aid of a continuously moving endless chain which is part of a movement device 7, the individual back press units 1 being arranged transversely to the transport direction according to the embodiment shown in FIG. 1.
  • phase B the upper baking mold 2 is moved in a straight line downward in the direction of the lower, fixed baking mold 3 with the aid of an adjusting element 4 arranged on the top of the baking press unit 1, which in this case is designed as a pneumatic cylinder with an extendable piston rod.
  • the pneumatic cylinder is supplied with the required compressed air via an external compressed air supply (not shown here).
  • phase C the upper baking mold 2 is pressed onto the lower baking mold 3 with the aid of the piston rod of the adjusting element 4 and the dough is distributed into the baking gap 9, which is formed between the upper and lower baking mold 2, 3.
  • the dough is evenly distributed in the baking gap 9 and the baking gap 9 between the upper and lower mold 2, 3 is completely filled with dough.
  • the control unit 8 defines this period of time with high accuracy and a tolerance of +/- 0.1 s.
  • a sensor unit 10 for example with a capacitive or optical sensor, can be arranged on at least one of the baking molds 2, 3, with which a The degree of filling of the baking gap 9 is determined, that is to say a value which represents a measure of the proportion of the baking gap 9 that is filled with dough.
  • the upper baking pan 2 in phase D is moved in a straight line to a defined distance with the aid of the position element 4 controlled by the control unit 8 lifted to the lower baking pan 3.
  • the upper baking pan 2 is left in the raised position from the lower baking pan 3.
  • the upper baking molds 3 of the baking press units 1 have rollers provided as stops on opposite sides.
  • these roles are placed on two bars on both sides of the baking press units 1 along the conveying path in the transport direction, which stretch rods that form a linkage.
  • a force is no longer required to act on the adjusting element 4, since the upper baking mold 2 is securely held in its lifted position and, because the rollers roll on the bars, is moved along with the baking press unit 1.
  • the rods thus form a locking element 12 in a suitable manner, which reliably holds the upper and lower molds 2, 3, in this case especially the upper mold 2, in the desired position.
  • the dough blank is pre-baked, that is to say a first baking, whereby in particular water contained in the dough can evaporate undisturbed.
  • a deflection point is now seen before, at which the back press units 1 are moved to the opposite section of the endless conveyor line or arc around there. On the opposite section of the conveyor line, the back press units 1 are moved in the opposite, parallel direction.
  • the upper baking mold 2 is now pressed with the help of the adjusting element 4 in the so-called press baking phase on the lower baking mold 3 and the stop in the form of a roller is moved under bars arranged along the transport path.
  • a correspondingly designed locking element 12 ensures that the upper baking mold 2 is pressed onto the lower baking mold 3 with the required contact pressure during the entire press baking phase and the pre-baked dough blank arranged within the baking gap 9 is converted into the shape of the molded body to be produced is convicted.
  • the device shown in Fig. 1 can be arranged for heating the baking press units 1 in egg NEN using a gas burner heated baking chamber.
  • the individual baking press units 1 have a heated thermal oil flowing through them.
  • the pneumatic cylinders arranged in the upper region of the baking press units 1, de Ren piston rods cause the specifically controlled movement of the upper baking mold 2 relative to the lower baking mold 3, are supplied with the required compressed air by an external compressed air supply.
  • an external compressed air supply it is conceivable that at least parts of the compressed air supply are moved at the same speed as the individual baking press units 1 and preferably parallel to them along the conveying path.
  • the adjusting elements 4 shown in Fig. 1, here Pneumatikzy cylinder are moved with the back press units 1 or that they are stationary or are only moved in sections and whenever a back press unit 1 is at the for this purpose in the intended position, apply the required force to the upper baking pan 2.
  • the last-described embodiment has the advantage that the number of adjusting elements 4 required can be reduced. This is due to the fact that the adjusting elements 4 are only required in those areas in which the upper baking mold 2 has to be actively moved, while suitable locking elements 12, such as the combination of a roller-shaped stop shown in FIG. 1, are sufficient in the remaining areas and a linkage can be provided which hold the upper baking mold 2 in the required position relative to the lower baking mold 3.
  • the linkage shown in FIG. 1 is preferably steel rods 18 running along the conveying path on both sides of the baking press units 1, which hold the upper baking mold 2 in the desired position, as counter elements on the upper baking molds 2 of the baking press units 1 attached guide rollers 19 are seen before.
  • the rollers 19 serving as a stop are at least temporarily on the rods 18, while in the press-baking phase they move at least temporarily below the rods 18.
  • the required movement of the upper baking molds 2, namely the lowering and lifting relative to the un direct baking mold 3 is always caused by the control elements 4, here in the form of pneumatic cylinders, controlled by the central control unit 8 as needed.
  • the device shown in FIG. 1 is arranged in a closed baking chamber which has exhaust air openings and is connected to an exhaust air system. This is necessary in order to remove the water vapor that occurs, especially during the prebaking phase.
  • Such a baking chamber also has an opening through which the finished, baked molded bodies can be removed.
  • the fully baked moldings are preferably removed with the aid of a suction cup gripper, which sucks the moldings with the aid of a vacuum generated on the individual suction cups, so that the fully baked moldings can be removed from the baking device accordingly.
  • these devices are movably arranged, can be moved in or against the transport direction and can thus be adapted to the varying baking progress, i.e. the period from the shaping to the completion of the press baking phase and / or the time required for the individual baking phases.
  • the corresponding devices are stationary and the length of the transport path between the filling station 5, at which the dough is poured into the lower baking pan 3, and the removal station corresponds exactly to the distance that the baking press units 1 take from forming the dough blank to Complete the press baking phase.
  • FIG. 2 again shows the sequence of the individual baking and shaping phases as they can be implemented in a special way with a device according to the invention.
  • the function of the is clearly visible here
  • Control unit 8 controlled actuating elements 4 and the guide rollers 19, which together with the rod 18 of a linkage form a locking element 12.
  • the direction of movement of the back press units 1 runs from right to left.
  • the individual phases are separated by dashed lines.
  • the first phase A of the three-phase baking and shaping process after the dough has been poured into the lower mold 3, the upper one is pressed onto the lower baking mold 2, 3 so that the dough in the baking gap 9 is shaped into a dough blank with the desired shape.
  • the pre-baking phase B the upper baking mold 2 is lifted off and the guide roller 19 attached to the upper baking mold 2 is placed on a rod 18 extending in the conveying direction, so that the upper baking mold 2 is moved at the desired distance and at the desired distance Position for lower form 3 is held.
  • the upper baking mold 2 is pressed onto the lower baking mold 3 with the aid of the
  • the friendshiple Mentes 4 whereby a comparatively high pressure is exerted on the pre-baked dough blank arranged in the baking gap 9.
  • the pre-baked dough blank is converted into the desired, final shape of the molded body to be produced.
  • the guide roller 19 is now guided under a rod 18 extending along the conveying path.
  • the upper baking mold 2 is fixed or locked relative to the lower baking mold 3 and is moved in this position along the conveying path in the transport direction.
  • the upper baking mold 2 is moved upwards with the aid of the adjusting element 4, so that the baking press unit 1 is opened and the fully baked moldings can be removed from the lower baking mold 3.
  • Figure 3 shows a plan view of the arrangement of the conveyor line of a baking device designed according to the invention with a plurality of back press units 1.
  • the conveyor line here has two partially curved deflection points 21, the two sections 22 of the endless conveyor line, along which the back press units 1 each in different Direction to be promoted, has.
  • the movement device 7, through which the individual back press units 1 are moved, can be designed as an endless chain.
  • FIG. 4 shows the top view of a conveyor line on which the baking press units 1 at the two deflection points 21 are not conveyed on a partial circular path to the respective opposite section 22, but are shifted in the area of the deflection point 21.
  • FIG. 5 shows a deflection point 21 which is designed in the form of an angle deflection point. It is essential here, as already explained in connection with FIG. 4, that the individual back press units 1 are pushed one after the other in the transport direction marked by arrows onto the opposite section 22 of the conveyor line without changing their orientation.
  • both necessary conveying means 23, such as rollers, drivers and transport hooks, as well as means, in particular rods serving as stops, are provided to move the upper mold 2 even during the displacement of the back press unit 1 on the opposite section 22 to hold the conveyor line in the required position relative to the lower mold 3.
  • Fig. 6 shows a detailed view of a back press unit 1, which as wesentli surface components via an upper and a lower baking mold 2, 3 and a guide element 13 with four slotted tabs 14 through which the lower and upper baking mold are connected , has.
  • the lower baking mold 3 is only moved with the baking press unit 1 in the transport direction during the various phases of a baking and Formge environment, while the upper baking mold 2 can also be moved in the vertical direction relative to the lower baking mold 3.
  • an adjusting element 4 designed as a pneumatic cylinder for the targeted movement of the upper baking mold 2 is arranged.
  • a piston rod of this pneumatic cylinder causes a targeted movement of the upper baking pan 2 in response to a control signal generated by a central control unit 8.
  • the Movement of the upper baking mold 2 takes place depending on the process parameters required in the respective baking and / or shaping phase, i.e. in the shaping phase, the prebaking phase and the press baking phase, in the baking gap 9 between the upper and lower mold 2, 3.
  • the duration of the baking and / or Forméclairagespha sen depends on a variety of factors, including the recipe of the dough, the temperature of the baking molds, the temperature in the baking device and in the environment, the weight of the filled tablet-like dough and from the accuracy with which a filling station doses the dough into the baking press unit 1.
  • the pneumatic cylinder presses the upper mold 2 onto the lower mold 2.
  • the movement of the pneumatic cylinder is precisely controlled with the aid of a control unit 8. Since the controller usually controls the movement of a plurality of pneumatic cylinders, each correspondingly controlled upper mold 2 is moved in a targeted manner and, in particular, the individual cycle times of the individual baking and shaping phases can be set in an advantageous manner.
  • FIG. 7 shows the special configuration of a back press unit 1, as it can be used to implement a special development of the device according to the invention.
  • the structural design of the baking press unit 1 is based on that of the well-known waffle tongs, but differs in essential points.
  • the known waffle tongs also have two facing back molds 2, 3, but are rigidly connected to one another by a hinge on one side.
  • the baking molds 2, 3 according to the embodiment shown in Fig. 7 are also vertically movably connected at the connection points, with one of two slotted tabs 15 attached to the lower mold 3 and two guide pins 16 attached to the upper mold 2 formed guide element 13 is used.
  • the back press unit 1 is again transported transversely to the transport direction along the conveyor line, the movement preferably being effected by a driven endless chain in which the back press unit 1 is at least temporarily suspended.
  • the movement of the upper mold 2 relative to the lower mold 3 takes place in this case with the help of stationary or also moving, at least partially parallel to the conveyor line of the baking device guided adjusting elements 4, in particular in the form of pneumatic cylinders, which at least temporarily on a designated for this purpose, with the upper Back form 2 at least indirectly connected receptacle 24 exert a force.
  • a multi-phase baking and shaping process is implemented with the baking press unit 1 shown, in particular the movements of the upper mold 2 during a shaping phase are used to form a dough blank shaped as required and implemented for the subsequent lifting of the upper mold 2 from the lower mold 3 with the aid of a controlled moving adjusting element 4.
  • stops in the form of rollers 19, which are attached to the upper mold 2 are provided, whereby these can be brought into the desired position by suitable counter elements of a baking device designed according to the invention and thus a corresponding movement of the upper mold 2 is effected.
  • FIG. 8 shows three possible positions that the upper mold 2 can assume relative to the lower mold 3.
  • Fig. 8a shows the position of the two baking molds 2, 3, which they occupy, for example, in a baking phase in which a shaped dough blank is prebaked.
  • 8b) shows the baking molds 2, 3, on the other hand, in a position which they assume when the lower mold 3 is filled with dough and / or the baking molds 2, 3 are to be cleaned.
  • FIG. 9 a baking device embodied according to the invention is shown schematically, which uses the baking press units 1 shown in FIGS. 8 and 9.
  • the back press units 1 are moved in the direction of the arrow, which corresponds to the transport direction, along the conveyor line and circulate on this oval endless conveyor line in such a way that the same sides of the back press units 1 are always directed outwards or inwards.
  • section A the dough is first filled with the aid of a filling station 5 into the lower mold 3 of the baking press unit 1, which is then at least partially closed in section B.
  • phase C with the help of an actuating element 4, which is specifically controlled by a control unit 8 and preferably designed as a pneumatic cylinder, the baking press unit 1 is completely closed, a dough blank is formed and the upper mold 2 is lifted off the lower mold 3.
  • the actuating element 4 is connected to a separate movement device and is moved in this phase of the baking and shaping process at least a piece along the conveyor line in the transport direction.
  • the upper mold 2 has, as shown in FIG. 7, on the upper side a receptacle 24 into which the actuating element 4, for example with the end of a piston rod of a pneumatic cylinder, engages.
  • Section D is followed by a prebaking phase, in which the upper mold 2 is held at the desired distance and position relative to the lower mold 3 by a mechanically or electrically acting locking element 12, in particular a stop, a guide rod or a link element, and the dough blank is pre-baked. Then the baking press unit 1 is closed in section E using the same construction elements and the pre-baked dough blank is brought into the desired final shape of the molding and baked. Finally, in section F, the baking press unit 1 is opened and, in the subsequent section G, the fully baked molded bodies 6 are removed by a removal station 20.
  • a mechanically or electrically acting locking element 12 in particular a stop, a guide rod or a link element
  • the conveyor line is designed in such a way that the respective baking press unit 1 is at least partially rotated or pivoted in the area of the removal station 20, so that this causes or at least supports opening of the respective baking press unit 1 and the finished baked molded bodies 6, under certain circumstances supported by specifically applied compressed air, can fall out of the lower mold 3 and be conveyed away.
  • suitable removal devices such as suction cup grippers, which remove the fully baked molded bodies 6 from the lower mold 3.
  • the baking press unit 1, in particular the baking molds 2, 3, is cleaned in the open position.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un dispositif de fabrication de corps moulés cuits, lequel dispose d'une multitude d'unités de presse de cuisson (1), qui comportent respectivement un moule supérieur et un moule inférieur (2, 3), lesquels sont réalisés, chauffés et supportés de manière mobile les uns par rapport aux autres en fonction d'une forme du corps moulé (6) à fabriquer. Le dispositif dispose en outre d'un système de déplacement (7) qui déplace les unités de presse de cuisson (1) au moins par intermittence dans une direction de transport, d'une station de remplissage (5), sur laquelle une pâte à mouler est remplie dans les unités de presse de cuisson (1), ainsi que d'une unité de commande (8) qui génère au moins par intermittence un signal de commande et le transmet à au moins un élément de réglage (4) si bien que le moule supérieur et/ou le moule inférieur (2, 3) sont déplacés au moins par intermittence par l'élément de réglage (4) de telle manière qu'un déplacement relatif s'étendant le long d'une direction de déplacement rectiligne est initié entre le moule supérieur et le moule inférieur (2, 3) et une pâte disposée dans une fente de cuisson (9) formée entre le moule supérieur et le moule inférieur (2, 3) est soumise à l'action d'une pression par le moule supérieur et le moule inférieur (2, 3). Le dispositif décrit est caractérisé en ce que l'unité de commande (8) est mise au point pour générer le signal de commande de telle manière qu'un trajet parcouru par l'élément de réglage (4), un intervalle de temps, dans lequel une force est transmise par l'élément de réglage (4) sur le moule supérieur, et/ou le moule inférieur (2, 3) et/ou une force de pression, qui est exercée par l'élément de réglage (4) sur le moule supérieur et/ou le moule inférieur (2, 3) et/ou par le moule supérieur et/ou le moule inférieur (2, 3) sur la pâte disposée dans la fente de cuisson (9), peuvent être réglés de manière ciblée.
EP20716709.9A 2019-04-16 2020-03-24 Dispositif de fabrication de corps moulés cuits Withdrawn EP3955740A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102019110088.7A DE102019110088B4 (de) 2019-04-16 2019-04-16 Vorrichtung zur Herstellung gebackener Formkörper
PCT/EP2020/058139 WO2020212096A1 (fr) 2019-04-16 2020-03-24 Dispositif de fabrication de corps moulés cuits

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EP3955740A1 true EP3955740A1 (fr) 2022-02-23

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EP20716709.9A Withdrawn EP3955740A1 (fr) 2019-04-16 2020-03-24 Dispositif de fabrication de corps moulés cuits

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DE (1) DE102019110088B4 (fr)
WO (1) WO2020212096A1 (fr)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE184156T1 (de) 1994-11-16 1999-09-15 Haas Franz Waffelmasch Vorrichtungen und verfahren für die herstellung von gebackenen, dünnwandigen formkörpern
AT407330B (de) * 1995-07-07 2001-02-26 Mke Metall U Kunststoffwaren E Verfahren zur herstellung von behältern, bechern, tabletts, tassen od. dgl. aus essbarem und biologisch leicht abbaubarem material
US6016743A (en) * 1999-01-13 2000-01-25 Taylor Company Clamshell cooking apparatus with automatic gap size determination
DE19943239C1 (de) * 1999-09-10 2001-02-15 Marion Thiele Verfahren und Preßform zur Herstellung von gebackenen Formkörpern
DE10004611A1 (de) * 2000-02-03 2001-08-16 Apack Ag Bio Verpackungen Backeinrichtung zur Herstellung insbesondere hochwandiger Formkörper aus einer backbaren Formmasse
DE102004026492A1 (de) 2004-05-27 2005-12-22 Grenzfurthner, Johannes Ofen zum Backen von Teigwaren
JP4951634B2 (ja) * 2009-01-15 2012-06-13 有限会社スミヤコーポレーション 薄肉成形焼き菓子の製造方法と製造装置
AT511403B1 (de) * 2011-05-11 2015-10-15 Haas Food Equipment Gmbh Backofen

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WO2020212096A1 (fr) 2020-10-22
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